Chapati

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Published 2007-Nov-02 Updated 2017-Aug-07

-Submitted by Dahlia

(Chappati, Roti, Phulka, Rotli, Chapatti, Poli)

Chapati is a staple everyday food throughout Northern India, Pakistan, Nepal and Bangladesh. It is a very healthy dish prepared using whole wheat flour. Traditionally, the wheat berry is stone ground at home using a chakki. These days, flour is prepared in bulk in flour mills. There are also many brands of ready made wheat flour available, also known as Atta.

The preparation of chapatti starts by making a soft dough with atta and water. After resting the dough for few minutes, small portion of the dough is pinched out and rolled out using a rolling pin. In fact, our ancestors were very experienced in rolling out the rotis between two palms. It is then grilled till both sides are cooked. In some places, the partially cooked rotis are cooked directly over open flame. The chapatis bloom out like balloon and makes the final product very soft.

The process of chapati making may be a bit intricate for beginners. With little practice you can master the trick. I have given my best to share all the minute details regarding chapati making.

Recipe For Making Chapati

Ingredients

Whole wheat flour / Atta - 2 cups

Salt - 1 ts

Oil - 1 Tbsp (Vegetable oil)

Warm water - 1/2 cup (app.)

Method

Take the flour, salt and oil in a wide mixing bowl.

Add the warm water gradually while mixing everything together. (Instead of adding all water, some people also like to add little warm milk/yogurt along with water.)

Apply few drops of oil to the vessel and the dough. Knead the dough nicely to make it soft and pliable. This will ensure final soft chapati.

Cover it with moist kitchen towel and let it rest for at least 15 minutes. This is another important step.

Make lemon sized balls of the dough.

Dip each ball into dry flour and roll out as shown in picture using a rolling pin.

Place a griddle or dosa stone on the stove at medium-high heat. When the griddle is hot, put the rolled out chapati on it.

While light spots appear (about 30 sec), flip the chapati.

Drizzle/Spray few drops of oil. After brown spots appear on the lower side of the chapati, flip again and spray little oil.

Press gently all around the chapati with a crumbled up paper towel or clean kitchen cloth or the back of a spatula. This will help the chapati to puff up.

Remove from the tawa as soon as brown spots appear on both sides. If you leave it longer, the chapati will become hard.

Transfer the hot chapatis to a hot pack till you are ready to serve. The steam that is trapped in the hot pack helps to maintain the softness of the chapatis.

Variations

In some places, chapatis are partially cooked on the tawa and then put on direct flame. The high heat puffs up the chapatis while cooking it. These are commonly referred to as Phulkas.

Serving Suggestions

Chapatis can be served with almost any veg or non veg gravies or side-dishes. This is an everyday food in many Indian homes.

Kids like to spread some jam or butter or sugar in the chapati, roll it and have it.

Tips

A few drops of ghee/ butter added after removing from stove gives extra flavor to the chapatis.

Chapatis stay good at room temperature for 2 days, in the refrigerator for up to a week and can be frozen for up to 6 months. For freezing, place each chapati between wax papers and put them in zip lock bags. Before serving, thaw them and reheat in the microwave/stove-top for just 10-20 seconds.

Take wheat flour + quinoa flour together in a wide bowl. Add salt as required.
Make a small well at the center and pour little amount of water and mix well with hands.
Knead well and pour some more water as needed until the contents attain the form of soft dough. Be careful not to add too much water as there is a chance that the dough becomes like a dosa batter. :)
Keep this dough covered for at least 5 mins minutes.
Later, take equal portions of the dough and form into balls. Roll these balls into thin chapathis.
Heat a non-stick pan and place a rolled chapathi on the hot tawa. Allow it to cook for some time.
When chapathi seems to show soft bubbles, flip over
Allow the chapathi to cook well on both sides until brown spots appear on both sides.
Remove the chapathi from pan and place on a plate. Repeat the same process with remaining dough.
Enjoy with desired curry/pickle/raita.
Yummy and healthy!!

yes you can make with white flour. Rotis made with white flour are more softer but it lacks the nutty taste that whole wheat flour has. You can cook it stovetop and puffed in the oven. But be careful - do not leave the rotis longer than it needs in the oven. It will make it dry and hard. Raemove it as soon as it puffs and immediatelt smear with some butter/oil/ghee.

Hi Sierra, As I have mentioned before, diabetes patients can have everything in moderation. It is important to maintain the blood sugar level and not let it increase or decrease. Consume more protein rich food like meat, eggs, mushroom, soya, beans etc. Also increase the fibre in your diet by eating lots of vegetables and fibre rich grains like oats and millet. Other than that do enjoy all the other food in moderate amounts. This way you will be able to satisfy your cravings as well as maintain good health.

You should be careful in suggesting roti/ phulka chappti from wheat flour for diabetics it creates instant sugar. Please be informed. You could be suggesting other flours which have low glycemic index.

Old Comments

Comment by PENELLOPE YURI
i love the recipe wouldlike to make the chapattis at home how do i make them without them turning out too crispy

Reply :-
Hi Penellope,
Do try and make the chappattis. Cook the chappattis on a high flame to prevent them from drying out and getting crispy. After making the chappattis, keep it covered in a hot pack or wrap it in aluminium foil. This traps the steam and keep the chappattis softer.

Comment by janet stephens
just wanted to know if i cud use the non-stick frying pan for frying chaps.. or its not safe to use a non-stick pan. i am going to try out your recipes..i just went thru your site and they luk yummy. wl let you know when i hv tried them.
god bless you.

Reply :-
Oh yeah, you can use nonstick pans.

Comment by Anita Kulkarni on 04 February 2009 03:53AM
too good recipes, on this site,,,,,, thanks

Reply :-
thanks a lot anitha.

Comment by LEONORA LEO on 24 September 2009 07:54AM
Hello... im filipino... and i visited this site to learn indian recipes.... and this site is too good..and delicious recipes..Thanks

Reply :-
Thanks Leanora.

Comment by divya fernandes on 01 July 2009 13:01PM
hi,
my chapathis are hard, does the pan have anything to do with the softness? do i fry it on high flame or low flame?

Reply :-
Hi Divya,
The pan should be on medium high heat while making the chappattis. Put the first chappatti only after the tawa is hot enough. You can check this by sprinkling few drops of water on the hot tawa.
After making the chappattis transfer them immediately to closed container or a hotpack. The steam created inside the container will keep the chappatti soft. Chappatti will become hard if left open longer.

Comment by Fatimah Thaga on 25 November 2008 03:18AM
am looking for vegetarian Dalca gravy and keema recipe. i have tried a few recipes but it s not good.

Reply :-
I'm so sorry, I am not familiar with these gravies. But i'll surely try to help you. I'll find out if any of my friends know these dishes.